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Go get a life. i hope you also dont enjoy making love o your women because that should remind you of the day you were born via that route.

To All Other Great Guys please just keep making magic with the wonderful food as mentioned here.

This is one of the funniest threads I've ever read. Cooking is an adventure. I gave up bbq-ing for others. I know exactly how to make a great steak on the grill for me, and no, I will not share it with you to save me from arguments... The advise that rings true is to let it get to room temp and burn the shit out of it, turning onlly once.. Thanks for all the fish......................

Buy some red cedar grilling planks locally or on eBay. Submerge the plank in water for at least 4 hours. With the grill between 300-350, put the steak on the wet plank and set the plank in the middle of the grill. Leave the lid closed; check it at 20-25 minutes for medium rare, 25-30 minutes for medium. It's unbelievably juicy.

You never flip or move the steak, since it's cooking with indirect heat. The vapor created by the moisture in the plank rises into the steak, which is a hot smoking technique.

Before cooking, I rub a little EVOO on both sides, along with sea salt and FRESHLY cracked pepper.

You can also use cedar plank for grilling salmon, just put the skin side down.

Just for those stupid meatcutting technicians around the world. A Porterhouse steak is the first 2 vertebra just behind the Rumpsteak (in other words from the back to the front) It should be cut between the bone in the soft tisue about 2" thick. There is only 4 Porterhouse steaks in an ox (2 each side). This is where the Rumpsteak end into the Loin. From there onwards go the T-Bone up to the Clubsteak. No fillet on the inside and have a C shape bone. Thanks for the opp. to help your people out there knowing your meat. Callie Rautenbach South Africa e-mail cgr@telkomsa.net

Ever try to get a tender steak. Try this out. Take a gas braai with a ripple plate and hot it up like hel. Then put the steak on the fat side for 10 to 20 sec. according to the thickness pf the fat. Let it drop one one side for 10 sec. and turn on other side for 10 sec. while you put u basting sause if prefere on and turn for 5 sec. while do the basting on the side facing you. Turn for 5 sec. and remove from heat. Light up a candle and cut the electric light. Enjoy a tender steak. If prefered cut the steak 1" thick instead of 2". DONT LOOK AT THE MEAT, JUST EAT AND ENJOY. The rarer the steak the more tender it is. Try it first before you say something.

Daniel's Broiler (Seattle) uses an oven with 1800 degree temps to broil their steaks. It was delicious!
Now if I could convince them to use grassfed beef, for their customers' health, that would be awesome!

Posted: Tue Mar 23, 2010 6:59 pm Post subject: How to tell how much a steak is done without a thermometer

Take your right hand and open it until flat. Then using any finger on your left hand, poke the thumb muscle on the palm of your right hand (this is what rare will feel like). Moving round your palm, pointer finger muscle will feel like medium rare, middle is medium, ring finger is medium will and that hard callus on your pinky is well.

I don't recommend cooking past the pointer as your steak will taste bad as you had to poke it with your finger so many times. LOL